Gluten-Free Chocolate Brownies

If you need to avoid gluten, the protein found in certain grains (wheat, barley, rye, triticale and most oats), because you have a gluten-sensitivity or celiac disease, the following brownie recipe is perfect for a gluten-free diet.

Gluten-Free Chocolate Brownies

(Make an 8-inch (2 L) pan of brownies)

4 oz (125 g) bittersweet chocolate, chopped
1/2 cup (125 mL) butter
1 cup (250 mL) granulated sugar
2 eggs
1 egg yolk
1 tsp (5 mL) vanilla
1/3 cup (75 mL) ground almonds
1/3 cup (75 mL) gluten-free baking flour (e.g. Bob’s Red Mill)
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) semisweet chocolate chips
3/4 cup (175 mL) chopped toasted almonds

In a heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool. Stir in sugar, eggs, egg yolk and vanilla until smooth.

In a separate bowl, whisk together ground almonds, gluten-free baking flour, baking powder and salt; stir into chocolate mixture until smooth. Stir in chocolate chips and almonds. Spread in a parchment paper-lined 8-inch (2 L) square cake pan.

Bake in a preheated 350F (180C) oven until cake tester or toothpick inserted in centre comes out with a few moist crumbs clinging to it, 30 to 35 minutes. Let cool in pan on wire rack. Cut into squares to serve.

Recipe Source: Canadian Living magazine, February 2009

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